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This study investigated the effect of ethylene treatment at high temperatures of 30 to 40 °C for up to 72 hours on subsequent ripening-associated processes in mature green ‘Sunny’ and ‘Agriset 761’ tomatoes ( Solanum lycopersicum ). Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 30 or 35 °C stimulated ripening in terms of ethylene biosynthesis and color development, but the ethylene effect was only apparent after transfer to air at 20 °C. There were no negative effects on ripe tomato quality related to ethylene exposure at 30 or 35 °C. However, ethylene production of tomatoes was permanently impaired by ethylene exposure at 40 °C for 48 or 72 hours even after transferring fruit to air at 20 °C; these fruit exhibited slow softening and color development. Our results suggest that tomatoes perceive ethylene at 30 to 35 °C despite impairment of ripening at those temperatures, with the accelerated ripening response becoming apparent only after transferring the tomatoes to air at lower temperature.

Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature